Here’s a hearty, comforting recipe for Smothered Chicken and Rice, a Southern classic that brings tender chicken, creamy gravy, and fluffy rice together in one satisfying dish.
🍗 Smothered Chicken and Rice Recipe
🕒 Total Time: 1 hour 15 minutes
Serves: 4-6
🛒 Ingredients:
- 4–6 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 2 tbsp vegetable oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 medium onion, thinly sliced
- 1 bell pepper, sliced (optional)
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2½ cups chicken broth (low sodium preferred)
- ½ cup heavy cream or whole milk
- ½ tsp thyme (dried or fresh)
- Salt and pepper to taste
- 2 cups long grain white rice
- 4 cups water or chicken broth
- 1 tbsp butter or oil
🔪 Instructions:
1. Season and Sear the Chicken
Pat chicken dry and season with salt, pepper, paprika, garlic powder, and onion powder.
In a large skillet or Dutch oven, heat oil over medium-high heat.
Sear chicken (skin-side down first) until golden brown, about 4–5 minutes per side. Remove and set aside.
2. Make the Gravy
In the same pan, sauté onion and bell pepper (if using) until softened, about 5 minutes.
Add garlic and cook 1 minute more.
Sprinkle in flour, stir well to coat veggies, and cook 2 minutes.
Slowly whisk in chicken broth, then stir in cream and thyme. Bring to a simmer.
Taste and adjust seasoning with salt and pepper.
3. Smother the Chicken
Return chicken to the pan, skin-side up. Cover and simmer on low heat for 30–40 minutes, until chicken is tender and cooked through.
Optional: For crispy skin, you can transfer the chicken to a baking sheet and broil for 3–5 minutes at the end.
4. Cook the Rice
While the chicken simmers, cook the rice: Combine rice, water/broth, butter/oil, and a pinch of salt in a pot.
Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes.
5. Serve
Spoon the rice onto plates and top with smothered chicken and plenty of gravy.